Clam Cakes
Golden, crispy fritters studded with tender chopped clams and a hint of black pepper. This classic New England seaside favorite fries up in minutes, delivering a crunchy exterior and a soft, savory center that tastes like summer at the shore.
For 4 servings
- prep
Drain the clams.
Drain the canned chopped clams in a fine-mesh strainer set over a bowl. Reserve 2 tablespoons of the clam juice and set aside. Finely mince the onion.
- mix
Combine the dry ingredients.
In a large mixing bowl, whisk together the all-purpose flour, cornmeal, baking powder, black pepper, and salt until evenly combined.
- mix
Form the clam cake batter.
In a separate bowl, whisk the egg, milk, and the reserved 2 tablespoons of clam juice together. Pour the wet mixture into the dry ingredients and stir until just combined. Fold in the drained clams and minced onion. Do not overmix; the batter should be slightly lumpy and thick.
TIPOvermixing develops gluten and makes the fritters tough. Stop stirring as soon as no dry flour streaks remain. - prep · ~8 min
Heat the frying oil.
Pour the oil into a Dutch oven or deep heavy-bottomed pot. Attach the deep-fry thermometer and heat the oil over medium-high heat until it reaches 365°F (185°C).
TIPMaintaining a steady 365°F is key. If the oil cools too much when batter hits it, the cakes absorb grease instead of crisping. - fry · ~6 min
Fry the clam cakes in batches.
Carefully drop rounded tablespoons of batter into the hot oil, working in batches of 4 to 5 to avoid crowding. Fry for 2 to 3 minutes per side, turning once with a slotted spoon, until deep golden brown and cooked through. Drain on a plate lined with paper towels.
TIPCrowding the pot drops the oil temperature dramatically. Give each cake plenty of room to float and brown evenly. - serve
Serve hot.
Arrange the clam cakes on a platter and serve immediately while hot and crispy, with tartar sauce or lemon wedges on the side.
TIPClam cakes are best straight from the fryer. If you must hold a batch, keep them in a 200°F oven on a wire rack.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Chill the batter for 15 minutes before frying to help the cakes hold together better.
- 2Use a small cookie scoop for evenly sized clam cakes that cook at the same rate.
- 3Let the drained clams sit on paper towels to remove excess moisture, preventing oily fritters.
- 4Reserve the clam juice as it adds a briny, concentrated seafood flavor to the batter.
- 5Fry in small batches (4–5 cakes) to keep oil temperature steady around 365°F.
- 6Serve immediately; leftover clam cakes can be reheated in a 375°F oven on a wire rack to restore crispness.
Adapt it for your goals.
Spicy
Add 1/2 teaspoon of cayenne pepper or a minced serrano chili to the batter for a kick of heat that complements the briny clams.
herbHerb
Fold in 2 tablespoons of chopped fresh parsley, chives, or dill for a fresh, green note that brightens the fritters.
gluten freeGluten-free
Substitute the all-purpose flour with a 1:1 gluten-free baking blend and use gluten-free cornmeal; the texture remains crispy and light.
low oilLow-oil
Form the batter into small patties and pan-fry in 1/4 inch of oil over medium heat, flipping once, for a less greasy but still crispy version.
baconBacon
Add 2 tablespoons of finely crumbled cooked bacon to the batter for a smoky, savory twist that pairs beautifully with clams.
Why this is on our healthy list.
Good Source of Protein
Clams provide lean, high-quality protein with essential amino acids for muscle repair and satiety.
Rich in B Vitamins
Clams are particularly high in vitamin B12, which supports nerve function and red blood cell formation.
Contains Iron and Zinc
Clams offer heme iron for healthy blood and zinc for immune support, both in easily absorbed forms.
Low in Saturated Fat
When fried in vegetable oil and drained well, clam cakes are relatively low in saturated fat compared to many fried foods.
Frequently asked questions
Yes, steam 1 1/2 pounds of fresh littleneck or cherrystone clams, chop them, and use 1 1/2 cups of meat plus 2 tablespoons of the steaming liquid as the reserved clam juice.
